Thai Salmon Cakes

2 green onions
Palmful cilantro
1 jalapeño
3 cloves garlic
1-inch piece fresh ginger
2 slices bread, cut up into small pieces

1 lb salmon, skinless
1 egg
1 Tbsp fish sauce
1 Tbsp soy sauce

1/4 cup canola oil

In a food processor, pulse the veggies and the bread until chopped very finely. Add the salmon and fish and soy sauces, and pulse just enough so that there are still a few distinct pieces of slamon left. If you pulse to a smooth puree, the cakes are still good but can become too dense and not very fluffy. the 'crab cake' consistency is ideal. With wetted hands, form the mixture into 8 patties and place on a piece of waxed paper.

Heat the oil in a large Non-stick skillet until shimmering. Brown the cakes about 2-3 minutes on each side. Serve immediately.

Makes 8 cakes, serving 4-6.